Chest pressed into a teensy salt (mixed with 1-2 tbsp sugar) and harvested in the refrigerator for 7 hours. The original recipe for 24 hours, but I do it too much, and at home prefer more unsalted foods. By subtracting from the salt, the color of the meat is darker and is tight. You'll be surprised how much water is pulled salt. Maybe poultry will not be so, but my filet was the store and apparently it is true that the chicken is fully redundant with water so as to raise gramazhazha. Wash the salt well. In a deep bowl put 500 ml water and dissolve it in citric acid. Put the chest inside for an hour or two. Then rinse and dry the meat well. on kitchen paper put spices and mix. Roll good breast in spices. Drill chest with a needle and thick thread. Make a link that you can put a chest, so hang. All write that for three days on the terrace appetizers ready, but I took more time. When I did it was rainy, or more precisely a week rained and the terrace nothing happened. moisture was great, solve the problem, as I got the meat in the refrigerator and there dry - for a few days was ready. So my advice is to droughts in dry and cool place.